This version of Calabacita con Carne de Puerco (or Mexican Squash with Pork) was adapted from a recipe that appears in The Melting Pot: Ethnic Cuisine in Texas. If you can’t find Mexican squash, tatuma squash or zucchini work well as alternatives.

Serves 8-10

  • 2 T. vegetable oil
  • 2 lbs. pork, cubed
  • 2 c. chopped tomatoes (3 medium tomatoes)
  • 1 c. diced onion
  • 1/2 c. diced bell pepper
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 2 ears fresh sweet corn (or 1 c. frozen corn)
  • 1 1/2 lbs. Mexican squash (or tatuma squash or zucchini), cubed
  • 1 tsp. salt (or salt to taste)

Brown meat in hot oil in a large skillet; drain fat. Stir in tomato, onion, bell pepper, garlic, and cumin. Cover, reduce heat, and simmer for about 15 minutes. Cut corn from cob. Stir in corn, squash, and salt; cover, and simmer for about 30 minutes.

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